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Method

Heat a large, deep non-stick
frying pan, wok or shallow
saucepan over a low heat. Add the
oil, stir in the onion and fry over a
medium heat for 8-10 minutes,
stirring occasionally, until softened
and starting to turn golden.

Stir the chilli, garlic and ginger into
the onion mixture and fry for 2
minutes. Raise the heat a little, add
the potatoes and cook for 3-4
minutes, stirring frequently, until the
outsides are just softening. Stir in
the curry paste, cook for 1 minute,
then toss in the cauliflower and stirfry
for a further 1 minute to coat.

Pour the coconut milk into the pan
and stir thoroughly. Add some salt,
raise the heat and bring to the boil,
stirring frequently, then half cover
the pan and reduce to a slow
simmer. Cook the curry for 20-25
minutes, stirring often, until the
sauce has thickened slightly and
the vegetables are tender.

Half bury the eggs yolk-sides up
in the sauce, then cover and
continue to simmer gently for a
further 1-2 minutes to heat through.
Serve with a scattering of toasted
almonds, if liked, and coriander.

We love this curry - my son (15) wouldn't touch it for ages as he 'doesn't like cauliflower'. One day I refused to cook him anything else so he could have it or go hungry. Now he lists this as one of his favourites - plate cleared at speed!!!

I loved this! Me and my mum actually dislike cauliflower but had some lying around for some reason so I made this.
The curried caulilflower was just yummy and the eggs made it creamy in an unusual way.
Used curry powder instead of paste, was fine.
Definitely making it again!!

mmm, this was yummy, and a super way to cook cauliflower. With 2 people in our house there's always too much cauliflower for one lot of cauliflower cheese, so we used the other half in this tasty curry. We'll definitely be having this one again.

Loved it! Followed the recipe to the tee and it was definitely restaurant quality. Very easy to make. I did minor substitutions like leaving out the egg and adding chicken. Tonight we are making it with shrimp! So tasty!

This was delicious. I used Patak's Madras curry paste (which is the cumin and chilli one referred to in the ingredients) and was hoping it wouldn't be too hot. It turned out to be perfect and even with the red chilli it had a lovely kick without too much heat. Cauliflower is one of the best things you can put in a curry as it goes beautifully with spicy flavours. Will definitely make again.

I dont like cooked cauliflower unless smothered in cheese sauce or now unless curried in this recipe. This was a huge sucess from husband who was dubious that there was no meat involved, to a friend who said it wasnt on my usual hot curry scale - all of the curry was eaten, even more amazing is i forgot to put the eggs in! Will definitely be eating this again, in fact just bought cauliflower on the ASDA delivery.

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